Burritos originate in northern Mexico and the American Southwest, sometime in the 19th or 20th centuries. The precise origins of the dish are obscure; it may have been developed in the Mexican state of Sonora, where wheat was commonly grown as a crop, and flour, rather than corn, tortillas would have been readily available. The name, meaning “little donkey,” may have referenced the preparation's easy portability. The burrito is not a terribly popular food in Mexico, associated with work lunches made with leftovers and eaten on the go. But by the 20th century, the burrito had become one of the most popular foods to the north, as well as the south, along the US-Mexico border. This black bean burrito is an all-vegetarian preparation. Instead of refried beans, used in many burrito preparations, this recipe calls for black or “turtle” beans, an ancient South and Central American staple food.
Recipe Servings: 4
- 2 cups cooked rice
- 2 Tbsp fresh cilantro, chopped
- 2 limes, juiced
- 2 Tbsp vegetable oil or olive oil
- ½ onion, diced
- 3–4 cloves garlic, minced
- 1 can (15 oz) canned black beans
- 1 Tbsp chili powder
- ½ tsp cumin
- 1 Tbsp hot sauce, or to taste
- Salt to taste
- 4–6 large flour tortillas
- Additional toppings as desired, such as avocado, tomato, roasted pepper, corn, onion, etc.
- In a large bowl, combine the rice and the cilantro, drizzling with the fresh lime juice. Heat until just hot, stirring to mix.
- In a separate skillet, heat oil over medium heat, then add the onion and garlic. Sauté for 2–3 minutes, until the onion becomes soft.
- Reduce the heat to medium-low and add the black beans. Season with the chili powder, cumin, and hot sauce, stirring to combine. Add salt as desired. Cook for about 5 minutes, until heated through.
- Warm the tortillas, and then place them on a work surface. Spoon the black beans and the cilantro lime rice in a strip down the center of each. Add additional toppings if desired. Then fold up the bottom of the tortillas, fold in the sides, and tightly wrap to serve.
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